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Author Topic: Brisket Recipes  (Read 495 times)

Online Doug

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Brisket Recipes
« on: September 04, 2017, 12:38:29 PM »
Post your brisket recipes here.

Doug, Linda, Madison, and Megan
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Online Raisinhead

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Re: Brisket Recipes
« Reply #1 on: September 04, 2017, 04:00:04 PM »
I do the famous "Jeepson33's" official recipe. Salt, pepper, brown sugar.
Jay
2011 JKU

"Sometimes you have to go home now, in order to go big later" - someone that understands life

Online tcdawg

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Re: Brisket Recipes
« Reply #2 on: September 04, 2017, 05:07:46 PM »
I do the famous "Jeepson33's" official recipe. Salt, pepper, brown sugar.

Same

It's a slam dunk.  Pure beef brisket goodness

Online Doug

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Re: Brisket Recipes
« Reply #3 on: September 04, 2017, 05:55:43 PM »
I do the famous "Jeepson33's" official recipe. Salt, pepper, brown sugar.
Googled. No joy. 
Doug, Linda, Madison, and Megan
JKU Rubi on SD TONS and 40s, Poison Spyder, RockKrawler, Raceline, Misch4x4, ALLSOUTH AUTOSPORTS

Online clark123456

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Re: Brisket Recipes
« Reply #4 on: September 08, 2017, 09:17:28 PM »
I did the salt, pepper, and brown sugar mix.  Guessing at quantities:  1/4 cup of kosher salt, 1/8 cup of fresh ground pepper, and 1/3 cup of brown sugar for each half.  I tried a new thing with the brown sugar where I ran the clumps across a sifting screen to make it a fine powder...it worked awesomely!

I had a whole packer choice that I cut in half just enough to leave some point on the main flat and then the other half was a big point and flat.  I'm going to try to make burnt ends with the big point/flat.

I'm doing a water bath under the meat layers with the big point/flat on the top shelf.

I picked up a Tappecue Wi-Fi 4 probe temp thing.  Probe 1 is chamber temp on the top shelf, probe 3 is meat temp on the top shelf, probe 2 is chamber temp on the lower shelf, and probe 4 is meat temp on the lower shelf.  The chamber is still stabilizing though.  The grill thermometer thinks it's currently at 177, so it'll be interesting to see what happens.  I should have put some analog thermometers in there...oh well, for now.




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« Last Edit: September 08, 2017, 09:18:08 PM by clark123456 »
Clark
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Thanks, Dandelion!

Online tcdawg

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Re: Brisket Recipes
« Reply #5 on: September 08, 2017, 09:50:05 PM »
^^^
Clark, I really like the sifting of the brown sugar idea...very, very sharp.  I'll be doing this next time for sure.


Online clark123456

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Re: Brisket Recipes
« Reply #6 on: September 08, 2017, 09:58:26 PM »
^^^
Clark, I really like the sifting of the brown sugar idea...very, very sharp.  I'll be doing this next time for sure.
I was pretty amazed at how well it worked.

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Clark
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Thanks, Dandelion!

Offline gint2

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Re: Brisket Recipes
« Reply #7 on: September 10, 2017, 10:01:36 PM »
Ok, so I know the grill temp is going to be ~225 what do you run your brisket IT to?
My butts I run it up to 203 then let it sit on the grill for an hour. Just not sure on the Brisket.
JK-AJ

Online clark123456

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Re: Brisket Recipes
« Reply #8 on: September 10, 2017, 10:02:54 PM »
Ok, so I know the grill temp is going to be ~225 what do you run your brisket IT to?
My butts I run it up to 203 then let it sit on the grill for an hour. Just not sure on the Brisket.
Same, for me.

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Clark
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Thanks, Dandelion!

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Re: Brisket Recipes
« Reply #9 on: September 10, 2017, 10:03:36 PM »
Ok, so I know the grill temp is going to be ~225 what do you run your brisket IT to?
My butts I run it up to 203 then let it sit on the grill for an hour. Just not sure on the Brisket.


I have only done a few but my goal was 200-205. But I started also doing the probe test. If it probes like butta, it's ready. Nomo
Jay
2011 JKU

"Sometimes you have to go home now, in order to go big later" - someone that understands life

Offline gint2

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Re: Brisket Recipes
« Reply #10 on: September 10, 2017, 10:05:03 PM »
so butts and brisket both get pulled up to 203-205? I thought brisket was pulled sooner...
JK-AJ

Online clark123456

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Re: Brisket Recipes
« Reply #11 on: September 10, 2017, 10:05:34 PM »
so butts and brisket both get pulled up to 203-205? I thought brisket was pulled sooner...
Only if you want to do burnt ends, or have tough meat

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Clark
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